Coconut Lime Chicken - The best way to bring in some flavors as we step into the long weekend. Im not in a good relationship with the coconut flavour but this, Ohh i love. The coconut in this recipe is faint and but still gives it that creamy goodness; also balancing the wonderful zing from lime and the red curry paste. Here's how you can make it;

Ingredients;

* 1 cup chopped fresh cilantro
* ⅔ cup coconut milk (regular or low-fat)
* ¼ cup extra virgin olive oil
* 1 lime, zested and juiced
* 1 tablespoon red curry paste
* 1 teaspoon crushed red pepper flakes
* ½ teaspoon kosher salt

Steps to follow;

1 Combine all of the marinade ingredients in a small bowl. Remove and reserve ¼ cup of the marinade for later.

2 Place chicken in a large plastic bag and add remaining marinade. Coat the chicken in the marinade then close the bag and let sit for at least 30 minutes. Better yet, refrigerate and marinate for 1-2 hours or up to 6-8 hours.

3 Remove chicken from refrigerator at least 30 minutes before grilling.

4 For the best results, I double cooked it. Placed the marinated chicken in an oven @ 400F for 20 mins and then air fried it at 400F for another 15 mins. Let the chicken rest for 5-10 minutes before slicing.

5 Reduce the remaining marinade on a pan until slightly thickened and glaze the chicken.

6 serve and enjoy!

Thank me later 👋